4 Servings
Preparation: 15 minutes
Cooking: 12 minutes
INGREDIENTS
- 10 1/2 oz. (300 g) farfalle (bowties) or fusilli
- 1 1/2 lb. (700 g) eggplant
- 2 tbsp. (30 ml) extra virgin olive oil
- Oil for frying (optional)
- 1 bunch basil
- Salt and pepper
INSTRUCTIONS
- Bring a saucepan of well-salted water to a boil. Cut the eggplant flesh into large pieces. Boil in the salted water until softened, about 10 minutes.
- Drain and transfer the eggplant to a blender. Add the basil leaves and a pinch of salt and pepper. Blend until you have a smooth, thick sauce. Season to taste with salt and pepper and keep warm over medium heat.
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, drain, and add to the sauce.
- Add the extra-virgin olive oil and cook briefly, stirring.
- Transfer to pasta dishes and serve. If you like, try garnishing with thinly sliced eggplant skin briefly fried in oil.
